Butternut Squash Soup
- Servings: 10
Roasting squash intensifies its flavor in this creamy soup. Skip-a-step by lining your squash roasting pan with aluminum foil. To line, turn pan upside down and press sheet of aluminum foil around it. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you’re ready to cook. It saves that cleanup so you have more time to enjoy a bowl of this soothing comfort food.
- 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped onion (1 large)
- 1 tablespoon unsalted butter
- 3 14-ounce cans vegetable broth
- Kosher salt and freshly ground black pepper
- Snipped fresh chives (optional)
- Aluminum foil
Preheat oven to 350ºF. In a large shallow roasting pan lined with aluminum foil, toss together squash, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast, uncovered, about 1 hour or until tender, stirring once.
Meanwhile, in a 6- to 8-quart Dutch oven, cook onion in hot butter over medium-low heat about 20 minutes or until golden brown, stirring occasionally.
Add roasted squash and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool slightly.
Transfer squash mixture, in batches, to a blender; cover and blend until smooth. Return pureed mixture to Dutch oven. Season to taste with additional salt and pepper. If desired, garnish each serving with chives. Makes 10 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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